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Learning to use a Brnikmann Vertical Smoker

post #1 of 3
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Hi Y'all (from Texas). I have a Brinkmann Vertical Smoker (the Red bullett). Have done well with Pork ribs. Have a slab of Beef ribs, and want to try smoking them. I have read about a 3-2-1 method, 3 hours on smoker, 2 hours wrapped in foil to cook in their own juices, and then 1 hour on the smoker, unwrapped. Will this ale the beef ribs tender, or is there another way? Thanx.

post #2 of 3

texas.gif  Good evening and welcome to the forum, from a cloudy and warm day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

post #3 of 3
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Originally Posted by DaHubb55 View Post
 

Hi Y'all (from Texas). I have a Brinkmann Vertical Smoker (the Red bullett). Have done well with Pork ribs. Have a slab of Beef ribs, and want to try smoking them. I have read about a 3-2-1 method, 3 hours on smoker, 2 hours wrapped in foil to cook in their own juices, and then 1 hour on the smoker, unwrapped. Will this ale the beef ribs tender, or is there another way? Thanx.


... First off, Welcome to the forum! A wealth of info to be had here! I have used the 3-2-1 method on pork ribs, but as of yet... I have never done beef ribs... I have modified this method, because of my preferences, to the 3-1-1 method... I find them to be "too tender"... I'm not sure the time it takes to to beef ribs but I'm sure the theory is the same... Enjoy!

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